Claypot Chicken Rice (Using Rice Cooker)
User Reviews
5
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8
-
Calories
54 kcal
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Course
Main Course, Dinner
Claypot Chicken Rice (Using Rice Cooker)
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Enjoy the delicious, warm flavors of Claypot Chicken Rice, featuring seasoned, succulent chicken, Chinese sausage, and mushrooms layered atop a bed of steamed rice, with a crispy layer of rice underneath.
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Ingredients
Chicken marinade:
- 1 lb chicken thigh cut into small pieces, or chicken breast
- 4 cloves garlic minced, reserve half for rice
- 1" ginger minced, reserve half for rice
- 1 ½ tablespoon dark soy sauce
- 1 tablespoon soy sauce light
- 2 teaspoon Shaoxing wine optional
- 1 teaspoon granulated sugar
- ¼ teaspoon white pepper or black pepper
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Rice:
- 600 g jasmine rice 3 cups
- water mushroom soaking water plus enough water to cover rice
- 2 tablespoon sesame oil
- 5 Chinese mushrooms soaked in hot water, reserve soaking water for rice
- 3 red dates soaked in hot water, Chinese jujubes
- 3 pieces Chinese sausage cut into 1" chunks, aka lap cheong
Garnish:
- 2 talks green onions sliced
- cilantro chopped, optional
Instructions
Marinate the chicken:
- In a large bowl, combine chicken pieces, dark soy sauce, light soy sauce, Shaoxing wine, sugar, pepper, sesame oil and cornstarch.
- Give everything a stir to combine thoroughly.
- Cover and place into the fridge for at least 30 minutes to overnight.
Prepare the rice:
- Rinse the rice under running water until the water runs clear.
- Add the rice to a rice cooker liner (or claypot).
- In a bowl or jug, add in reserved mushroom soaking water, plus enough water to make approximately 480ml total liquid to cover the rice.
- Pour the combined liquid in the rice.
- Add in sesame oil and give it a good stir using a pair of chopsticks.
- Layer the Chinese mushrooms, red dates (Chinese jujubes), Chinese sausage (lap cheong) and the reserved ginger and garlic on top of the rice.
- Set aside.
- Heat up a frying pan with 1 tablespoon vegetable oil over medium heat.
- Add in the chicken pieces and marinade, and cook for 2-3 minutes, until partially cooked.
- Remove from heat and transfer over the rice and other toppings.
- Cook the mixture in the rice cooker. If your rice cooker has a keep warm function, let it reheat for another 5-10 minutes to create the crispy crust on the bottom.
- When ready to serve, give everything a mix using a rice paddle.
- When serving, ensure to include a portion of crispy rice accompanied by chopped green onions, and, if desired, chopped cilantro and additional soy sauce.
Nutrition Information
Show Details
Calories
54kcal
(3%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
321mg
(13%)
Potassium
57mg
(1%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 321mg | 13% |
| Potassium | 57mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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